Sunshine on a plate

Why not bring a little sunshine indoors on these wet and windy days we're having lately ?

Tapas always remind me of holidays - sun and fun. Here's a few I'll be making this weekend - Ham Croquettes, Gazpacho shots and the famous spanish Albongigas.....yummy.

Croquetas de jamon - Ham Croquettes

The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, chopped prawns, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the béchamel time to set. It will make the mixture easier to handle when shaping the croquetas.

Ingredients
2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
Salt
1/2 tsp nutmeg
2 eggs
2 tablespoons fine dried bread crumbs
Lightly oil a shallow 8-inch square dish.


Method
In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk and nutmeg. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.


Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes.

I like to eat mine with a side order of ajoaceite ( all-i-oli)......Buen provecho!

Potty for Potaje ?

There are many Spanish dishes that I’ve fallen in love with since living in Spain, and Spanish potaje is one of my favourites.

Potage has its origins in the medieval cuisine of Northern France (from Old French pottage; "potted dish") European cottage gardens often contained a variety of crops grown together. These were called potage gardens by the French, as the harvest from that garden was used to make potage.

Potaje refers to the base of the stew which usually is always made with water, onion, garlic and garbanzos (chickpeas).  Often this dish is called “potaje de garbanzos” or even “potaje de vigilia” (meaning potaje of abstinence or vigil) as it is typically made without meat and during lent to be eaten on Fridays – a time when the Catholics do not eat meat. The Spanish potaje is varied, depending on the region, so there are different versions of this soup all over Spain. Chorizo,(paprika pork sausage),Morcilla (black pudding), lentils and Bacalao (salted cod) are all typical ingredients used in it.
It’s a hardy, healthy dish that is especially perfect for the cold days of winter (and apparently the cold, early days of Spring as well!). Even better, like most all stews, it keeps well and tastes more delicious with each day!

 Potaje de garbanzos y Espinacas
Chickpea and Spinach soup

Ingredients
250 grams of dried chickpeas
1 onion, spiked with 1 bay leaf and 2 cloves.
2 carrots, peeled.
500 grams of baby spinach.
1 onion, finely chopped.
2 tablespoons of olive oil.
1 teaspoon mild paprika.
2 slices of white bread.
4 eggs. (optional)
Salt and pepper.

Method
Soak the chickpeas overnight in plenty of water. On the next day add some salt, the spiked onion and the carrots to the soaking water. Pour on enough water to cover all the ingredients. Bring to a boil and leave to simmer for 40 minutes.

Sweat the onion and garlic in the olive oil. Sprinkle on the paprika add the pre-washed spinach and cook for a short time. Remove the onion and carrots from the chickpeas and take out the cloves and bay leaf. Mash the carrots and onion in a mortar with the white bread.

Combine with the chickpeas and add the spinach mixture. Continue to cook for 10-15 minutes and season to taste with salt and pepper. Divide the soup between four oven safe dishes. If you fancy the egg version, break an egg into each soup and leave to set in a preheated oven at 200 celsius.

If you are planning a casual gathering, it also works well served in small bowls as a tapas.



Full Flower Moon and Beltane 2012

Another Full Moon is on it's way, May 6th, the Flower Moon in Scorpio....... very.interesting indeed

Full Flower Moon – In most areas, flowers are abundant everywhere during this time. Thus, the name of this Moon. Other names include the Full Corn Planting Moon, or the Milk Moon.

What is Beltane/Bel-teine ? 
An ancient Celtic festival celebrated on May Day.

Again, going back to my ancestral roots, I'm.totally at one when it comes to do with anything regarding the Celts and Mother Earth. I feel that the festival of Beltane flows straight through my bloodline.So for the uninitiated here is a brief outline about this special, mystical festival..

Beltane honours Life. It represents the peak of Spring and the beginning of Summer. Earth energies are at their strongest and most active. All of life is bursting with potent fertility and at this point in the Wheel of the Year, the potential becomes conception. On May Eve the sexuality of life and the earth is at its peak. Abundant fertility, on all levels, is the central theme. The Maiden goddess has reached her fullness. She is the manifestation of growth and renewal, Flora, the Goddess of Spring, the May Queen, the May Bride. The Young Oak King, as Jack-In-The-Green, as the Green Man, falls in love with her and wins her hand. The union is consummated and the May Queen becomes pregnant. Together the May Queen and the May King are symbols of the Sacred Marriage (or Heiros Gamos), the union of Earth and Sky, and this union has merrily been re-enacted by humans throughout the centuries. For this is the night of the Greenwood Marriage. It is about sexuality and sensuality, passion, vitality and joy. And about conception. A brilliant moment in the Wheel of the Year to bring ideas, hopes and dreams into action. And have some fun.....

Traditions of Beltane

Beltane is a Fire Festival. The word 'Beltane' originates from the Celtic God 'Bel', meaning 'the bright one' and the Gaelic word 'teine' meaning fire. Together they make 'Bright Fire', or 'Goodly Fire' and traditionally bonfires were lit to honour the Sun and encourage the support of Bel and the Sun's light to nurture the emerging future harvest and protect the community. Bel had to be won over through human effort. Traditionally all fires in the community were put out and a special fire was kindled for Beltane. "This was the Tein-eigen, the need fire. People jumped the fire to purify, cleanse and to bring fertility. Couples jumped the fire together to pledge themselves to each other. Cattle and other animals were driven through the smoke as a protection from disease and to bring fertility. At the end of the evening, the villagers would take some of the Teineigen to start their fires anew."

The largest Beltane celebrations in the UK are usually held in Edinburgh. Fires are lit at night and festivities carry on until dawn. All around the UK fires are lit and private celebrations are held amongst covens and groves (groups of Pagans) to mark the start of the summer. However, you can celebrate the Fire Festival on May 6th, at Thornborough Henge near Ripon in North Yorkshire.

 Beltane - Fire festival 

                                                      

   http://www.celebratebeltane.co.uk/

Green Olive Crusted Chicken with homemade green olive tapenade

 I LOVE olives !!! and this - I think, has been firmly demonstrated on my blog. Such a shame that on the British Isles there isn't the same selection and variety of olives, that can be found in the Mediterranean . The versatile olive fruit can be eaten as an appetiser, either on its own or stuffed, or  often used as a cooking ingredient especially in the Med.
.

Raw olives are incredibly bitter, so once harvested they are cured and then usually preserved in salt or brine. The small, oval olive fruit has a flavour ranging from salty to mild and sweet. It can be harvested at any stage – the immature fruit is green; it turns red-brown and then black when fully ripened – which accounts in part for the variation in flavour.

The Original Tapenade

The original tapenade is a purée that stems from Provence, France and is used as a spread. The word tapenade comes from the Provençal word tapèno, meaning “capers,” which are a common ingredient, but some people think of tapenade as basically “olive paste.” It is considered a gourmet condiment.
There are several sets of ingredients that tapenade may contain, with more variations introduced as time goes on. The original spread contained capers, black olives, and anchovies, all of which were pureed along with olive oil. Other ingredients mentioned include lemon juice, seasonings such as fresh herbs, and garlic. Some recipes specify the type of black olive to be used, such as kalamata, nicoise, or gaeta olives, and some call for mustard, liquor such as cognac or brandy, and red wine vinegar. They differ in whether they use anchovy paste or fillets.

Other ingredients that can be used as a base for tapenades are :
artichokes
portabella mushrooms
sun dried tomatoes
green olives
roasted garlic

Tapenade can be served with vegetables, fish, or meat, and is sometimes used as a stuffing. It is often simply spread on artisan bread, pita, crostini, or crackers for use as an hors d’oeuvre. Some use it as a sandwich spread, while others use it to top baked potatoes or toss it with pasta.
Homemade tapenade can be prepared using a mortar and pestle or a food processor. Tightly covered, it will keep in the refrigerator for up to two weeks. Tapenade butter is created by combining classic tapenade ingredients with butter to make a paste. It is used as a meat garnish or inserted under a chicken’s skin before roasting, and it is sometimes used to create a sauce. Tapenade butter can also be formed into a log, wrapped in plastic wrap, chilled, and served in slices.

My green olive Tapenade

Ingredients
2 cups Spanish green olives (olives stuffed with jalepeno peppers will give this a kick)
1 clove of garlic
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon finely chopped parsley
1 teaspoon lemon juice
6 tbs olive oil

Method
Place the olives, capers, anchovies, parsley and garlic into a food processor (or use a mortar and pestle for a more authentic paste) . Cover and process until the mixture is finely chopped. Add 6 tablespoons oil and the lemon juice and process just until combined. Do not over process to puree the mixture.

Green Olive Crusted Chicken

Ingredients
Homemade green olive tapenade (enough to spread over 4 chicken breasts)
50g breadcrumbs
Finely grated zest of 1 unwaxed lemon
1 tbsp grated parmigiano reggiano cheese
4 chicken breasts (about 500g)

Method
Preheat the oven to 180C, gas mark 4. Mix together the tapenade, breadcrumbs, lemon zest and cheese. Press firmly onto each chicken breast to coat. Place on an oiled baking tray and cook in the middle of the oven for 20-30 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat.

Serve wth seasonal roasted vegetables

Spanish Roast Lamb - an Easter treat

The roast lamb that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs  in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.

As per usual, I've opted for a Spanish recipe because Spanish-seasoned leg of lamb is a very special dish. The key ingredients are in the seasonings: Cumin and paprika are the perfect compliments to this tender and juicy lamb. If you are a lamb lover, you simply have to try this recipe. Spanish oven potatoes topped with manchego cheese is a must compliment for this scrumptious dish...........however an Easter cocktail maybe in order first.

How about a French Martini ?
 vodka, Chambord  (black and red raspberry liqueur) and pineapple juice

 or maybe a jug of the very popular - Mojito?

Roast Lamb (Cordero Asado)

Ingredients
2 1/2 lbs. of leg of lamb
4 cloves chopped garlic
3 tablespoons extra virgin olive oil
a handful of chopped fresh parsley
1 tsp smoked paprika
1 tsp cumin
1/2 tsp oregano
a sprig of fresh rosemary
3 bay leaves
2 large onion (halved)
salt and pepper to taste
1 bottle of Spanish red wine

Method
Salt and pepper the leg of lamb on both sides generously. Mix all spices, herbs (except the bay leaves) and garlic together and add  2 tablespoons of olive oil to make a pasty texture.

Marinate at room temperature for an at least an hour. You could do this rub the night before and keep it refrigerated until an hour before you prepare it. Letting meat rest at room temperature before cooking it will keep the meat tender.

Preheat oven to 250 degrees. In large saute pan add remaining olive oil. Sear lamb on both sides. Remove lamb and place in an oven-proof dish. De-glaze the pan with a 1/2 a bottle of red wine and reduce for 5 minutes. Pour over the lamb. Reduce oven temp accordingly. Put lamb into the oven - adding the halved onions and bay leaves to the de-glazed sauce and roast slowly. Baste often and use a little more red wine if needed. Roast for 20 minutes per pound.

Serves 6 to 8



One for the 'Bucket List'. Super Ireland: From Supernatural to Superstitions

The way our stories tell it, Ireland’s just a land of leprechauns frolicking among four-leafed clovers and fairy mounds, of starry nights filled with púcas and banshees. Well, not quite, but this stuff is not just the preserve of childrens books either.

Ireland’s myths, legends and superstitions are the legacy of a rich oral tradition. Recounting them and the places they happened is fascinating, and fun. Brit McGinnis picked the best to keep in mind on your own supernatural, superstitious, and just plain super trip to Ireland.

Make a wish in Glendalough.

Wishing Well
If you’re one of those people who always makes a wish when blowing out your birthday candles, we have good news. Our ancestors, perhaps even before there were such birthday candles, developed wishing sites. Just perform a certain ritual and Poof! Whoosh! Wish granted. Your first stop should be the Mottee Stone: if you can walk around it three times without thinking of a goat, you’ll earn yourself one wish. At Glendalough, the deal is: hug a cross – make your wish.

Queen Maeve was the famous mythical Queen of Connacht, enemy (and former wife) of the King of Ulster, and is the star of the famous story Táin Bó Cúailnge, a.k.a.”The Cattle Raid of Cooley.” Her tomb at the summit of Knocknarea is bound with superstitions. They say if you bring a stone and leave it at the top of the mound, good luck will come from the Queen herself. Dare to take a stone from the mound, and bad luck will follow you all the way home…

Super Powers
You know that fabulous landscape of ours, the one that forces you to pull over on the side of the road and grab your camera to catch the shafts of sunlight breaking through the clouds onto the lake? Well, according to a few myths, it has plenty more tricks up its sleeve.

Fish mean knowledge here

Legendary Irish harpist Turlough O’Carolan (whom the O’Caralan Harp Festival is named after) fell asleep on a faerie mound and awoke with the gift of faerie music. Beats a sore neck, which is my sum experience of camping. Then there’s the famous tale (and tail!) of the Salmon of Knowledge, by the River Boyne.
Don’t look too hard for it, though. Hero of Irish legend Finn mac Cool ate it hundreds of years ago and earned great knowledge in one fell swoop. While stumbling about in the wilderness, he came upon an old fisherman who had been fishing for the Salmon of Knowledge. When Finn offered to wash his dishes, the Salmon appeared on the fisherman’s hook. Finn cooked the Salmon for his new friend, but when hot fish oil splashed on his finger he instinctively stuck it in his mouth to cool the burn and instantly gained all the knowledge from the Salmon. Oops! The poet forgave him, just about, and Finn mac Cool grew up to be a famous warrior being responsible, among other things, for building the Giant’s Causeway!

Blarney Castle – worth kissing

Kissing the Blarney Stone is probably our most well-known method of extracting superpowers from the land, in this case; ‘the gift of gab.’ The origin of the magic stone is unclear; it might have been given as a gift from a Celtic goddess to the builder of Blarney Castle, or it could be the deathbed pillow of St Columba. Millions of people have puckered up to kiss the stone over the years, including Mick Jagger, Billy Connolly and Winston Churchill. It was featured in a 1904 short film called ‘The European Rest Cure,’ and was one of the stars of the 1949 musical ‘Top O’ the Morning.’ The stone continues to be one of Ireland’s most iconic attractions, and if you dare doubt the power of the ‘gift of gab’, consider this ‘proof’ offered by the Blarney blog:

Laurel and Hardy visited Blarney early in the Twentieth Century. It’s no surprise to us that they were amongst the few that successfully made the transition from silent movies to talkies. They did kiss the Stone.

Fairy dust…

A rare fairy caught on camera

Stealing from humans, conferring blessings, hiding in trees; we blame the ‘wee folk’ for a lot. That must explain the reverence for fairy mounds, which even today are never disturbed for fear of a fairy-shaped wrath. The same goes for hawthorn trees, seen as the gateways fairies use to get to the otherworld. Once an entire highway was diverted just to avoid striking down a hawthorn tree. The Glens of Antrim are particularly notable for their continued dedication to fairy fancies – with elderly gents still leaving the last inch of their pints for the fairies.

Púca
Púcas are the most mischievous creatures of our folklore, not least because they are changelings. Púcas take different forms for different parts of Ireland. Ask someone in County Down if they’ve seen a mischievous old man hanging around. Maybe someone in Waterford has seen an unusually large eagle? But the púca’s favourite form is a dark horse with golden eyes. Don’t worry about this one, though – púcas are usually pretty friendly to humans!

Púca disguised as statues in Powerscourt?

The Banshee
There are few sounds more feared than that of a Banshee. Hearing the wails of this woman at night meant someone in your family is going to die. The last banshee sighting was reported outside of St Columba’s Church in County Londonderry in the 1940s. That’s about 70 years ago, so we’re safe now, right? Right…?
So there you have it; enchanted sites, magical creatures, and even places that’ll help your deepest wishes come true. In Ireland, there’s enough magic in the air – it might just find you!
Up for more mystical adventures? Visit Ireland’s most haunted spots for a spooky good time, or take a tour highlighting Ireland’s most legend-worthy locations. Or come by Ireland at Halloween —we’ll not only share some barm brack , but a wicked good time as well!

History & Heritage

For more information visit :-http://blog.discoverireland.com/   

The Worm Moon - Thursday 8th March 2012

The full Moon in March is known as the Worm Moon, Sap Moon, Crow Moon, CrustMoon, or Sugar Moon. According to the Farmer's Almanac, in this month, the ground softens and the earthworm casts reappear, inviting the return of the robins. The more northern tribes called this the Full Crow Moon, when the cawing of crows signals the end of winter, or the Full Crust Moon because the snow cover becomes crusted from thawing by day and freezing at night. TheFull Sap Moon, marking the time to tap maple trees, is another variation.



Full Moon names date back to Native Americans, of what is now the northern and eastern United States. The tribes kept track of the seasons by giving distinctive names to each recurring full Moon. Their names were applied to the entire month in which each occurred. There was some variation in the Moon names, but in general, the same ones were current throughout the Algonquin tribes from New England to Lake Superior. European settlers followed that custom and created some of their own names. Since the lunar month is only 29 days long on the average, the full Moon dates shift from year to year. Here is the Farmers Almanac’s list of the full Moon names.


Full Wolf Moon – January
Amid the cold and deep snows of midwinter, the wolf packs howled hungrily outside Indian villages. Thus, the name for January’s full Moon. Sometimes it was also referred to as the Old Moon, or the Moon After Yule. Some called it the Full Snow Moon, but most tribes applied that name to the next Moon.

Full Snow Moon – February
The heaviest snow usually falls during this month, native tribes of the north and east most often called February’s full Moon the Full Snow Moon. Some tribes also referred to this Moon as the Full Hunger Moon, since harsh weather conditions in their areas made hunting very difficult.


Full Worm Moon – March
As the temperature begins to warm and the ground begins to thaw, earthworm casts appear, heralding the return of the robins. The more northern tribes knew this Moon as the Full Crow Moon, when the cawing of crows signaled the end of winter; or the Full Crust Moon, because the snow cover becomes crusted from thawing by day and freezing at night. The Full Sap Moon, marking the time of tapping maple trees, is another variation. To the settlers, it was also known as the Lenten Moon, and was considered to be the last full Moon of winter.


Full Pink Moon   – April
This name came from the herb moss pink, or wild ground phlox, which is one of the earliest widespread flowers of the spring. Other names for this month’s celestial body include the Full Sprouting Grass Moon, the Egg Moon, and among coastal tribes the Full Fish Moon, because this was the time that the shad swam upstream to spawn.


Full Flower Moon – May
In most areas, flowers are abundant everywhere during this time. Thus, the name of this Moon. Other names include the Full Corn Planting Moon, or the Milk Moon.


Full Strawberry Moon – June
This name was universal to every Algonquin tribe. However, in Europe they called it the Rose Moon. Also because the relatively short season for harvesting strawberries comes each year during the month of June . . . so the full Moon that occurs during that month was christened for the strawberry!


The Full Buck Moon – July
July is normally the month when the new antlers of buck deer push out of their foreheads in coatings of velvety fur. It was also often called the Full Thunder Moon, for the reason that thunderstorms are most frequent during this time. Another name for this month’s Moon was the Full Hay Moon.


Full Sturgeon Moon – August
The fishing tribes are given credit for the naming of this Moon, since sturgeon, a large fish of the Great Lakes and other major bodies of water, were most readily caught during this month. A few tribes knew it as the Full Red Moon because, as the Moon rises, it appears reddish through any sultry haze. It was also called the Green Corn Moon or Grain Moon.


Full Corn Moon or Full Harvest Moon – September
This full moon’s name is attributed to Native Americans because it marked when corn was supposed to be harvested. Most often, the September full moon is actually the Harvest Moon, which is the full Moon that occurs closest to the autumn equinox. In two years out of three, the Harvest Moon comes in September, but in some years it occurs in October. At the peak of harvest, farmers can work late into the night by the light of this Moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the Moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice the chief Indian staples are now ready for gathering.


Full Hunter’s Moon or Full Harvest Moon – October
This full Moon is often referred to as the Full Hunter’s Moon, Blood Moon, or Sanguine Moon. Many moons ago, Native Americans named this bright moon for obvious reasons. The leaves are falling from trees, the deer are fattened, and it’s time to begin storing up meat for the long winter ahead. Because the fields were traditionally reaped in late September or early October, hunters could easily see fox and other animals that come out to glean from the fallen grains. Probably because of the threat of winter looming close, the Hunter’s Moon is generally accorded with special honor, historically serving as an important feast day in both Western Europe and among many Native American tribes.


Full Beaver Moon – November
This was the time to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. Another interpretation suggests that the name Full Beaver Moon comes from the fact that the beavers are now actively preparing for winter. It is sometimes also referred to as the Frosty Moon.


The Full Cold Moon; or the Full Long Nights Moon – December
During this month the winter cold fastens its grip, and nights are at their longest and darkest. It is also sometimes called the Moon before Yule. The term Long Night Moon is a doubly appropriate name because the midwinter night is indeed long, and because the Moon is above the horizon for a long time. The midwinter full Moon has a high trajectory across the sky because it is opposite a low Sun.

This post is for all you LUNATICS out there.....enjoy !!!